Salted Almond Butter Cups

These salted almond butter cups are the ultimate treat. Don’t be fooled by their sophisticated exterior. They’re surprisingly simple and only require a few steps to prepare.

Ingredients

-1 cups+

Metric

Method

1. 1

   Put the dates into a bowl and cover with hot water straight from a kettle. Leave to one side to soak.

   
2. 2

   Break up the dark chocolate and put the coconut oil into a metal or glass bowl over a saucepan containing 2cm (approx. 3/4”) of hot water. Bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough to be in contact with the bowl). Stir occasionally. Once the chocolate has melted completely, remove the bowl from the heat.

   
3. 3

   Place 6 cupcake cases in a muffin tray. Then pour 1 tablespoon of the chocolate mixture into each case and use the back of a spoon to spread the chocolate evenly up the sides. Transfer the muffin tray to the freezer for 15 minutes or until the chocolate has set.

   
4. 4

   Drain the dates and discard the stones, then put them into a food processor with the almond butter, maple syrup, salt, vanilla extract and 3 tablespoons of water. Process until smooth, then scoop the almond butter mixture evenly into each muffin case. Dunk a metal spoon in hot water and use the back of the spoon to level the top of the mixture.

   
5. 5

   Pour the remaining melted chocolate over the almond butter mixture so that each cup is completely covered.

   
6. 6

   Transfer the cups to a freezer for at least 15 minutes to set, then store in the fridge until ready to serve. We usually serve these with a sprinkle of coarse salt on top for extra saltiness!